Set the mold in a broiling pan (baï¿½o de Marï¿½a). Cook in a 350ï¿½ oven for one hour. At 30 minutes check to see if it's getting too brown on top - if so cover loosely with foil.Test the flan to see if it's done by inserting a knife in the center. If the flan is still soft, let it cook longer until a knife inserted again comes out clean. Remove from the oven carefully and let it sit on the counter until it cools. Then cover with foil and refrigerate for at least 3 hours.To serve lay a plate on top of the mold then carefully flip it over and slide the mold off.Stove Top Caramel -

Melt 1cup sugar in a non-stick pan, over low heat. Keep your eye on it. If it burns you will have to start over. It just needs to melt that's all. Using a non stick pan will cause the caramel to just slip off the pan when pouring - easy to clean later.Immediately pour the caramel into a metal pan and swirl it around to cover the bottom and sides. You have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.

The best comedy is to see the politicians in the USA blaming one another for all the stealing they have been doing for so many years.
Maybe this is Obamas strategy to get the truth out in the open.